Ingredients
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2 cups whole wheat rotini pasta
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1 tablespoon olive oil, or as needed
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1 pound chicken, cut into bite-size pieces
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10 asparagus spears, cut into 1/2-inch lengths
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1 small zucchini, sliced
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1 small yellow squash, sliced
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½ small onion, sliced
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½ cup sliced mushrooms
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¾ cup low-sodium chicken broth
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1 tablespoon extra-virgin olive oil
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1 pinch red pepper flakes, or to taste
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½ cup feta cheese, crumbled
Directions
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Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
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Heat olive oil in a skillet over medium heat. Cook chicken in hot oil until browned completely, 3 to 5 minutes. Add asparagus, zucchini, yellow squash, onion, and mushrooms; continue to cook until the chicken is no longer pink in the middle, about 5 minutes more.
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Pour chicken broth over the vegetable mixture, place a cover on the skillet, and continue cooking until vegetables are tender, about 10 minutes.
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Stir cooked pasta into the vegetable mixture; season with red pepper flakes and top with feta cheese.
Nutrition Facts (per serving)
496 | Calories |
18g | Fat |
46g | Carbs |
40g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 496 | |
% Daily Value * | |
Total Fat 18g | 23% |
Saturated Fat 7g | 35% |
Cholesterol 98mg | 33% |
Sodium 442mg | 19% |
Total Carbohydrate 46g | 17% |
Dietary Fiber 6g | 22% |
Total Sugars 4g | |
Protein 40g | 80% |
Vitamin C 13mg | 15% |
Calcium 210mg | 16% |
Iron 4mg | 23% |
Potassium 623mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.